Live Real. Eat Real.

Mexican Meatzza

Yup, this is what the whole week has been leading up to.

And I have to tell you, that as far as Beloved and I are concerned, we enjoyed this far more than the regular Meatzza (The Young One’s vote goes to the original recipe).  Frankly, I think that had as much to do with the fresh vegetables on top – the lettuce and tomatoes – and the addition of the Mango-Avocado Salsa as anything.  Although, I have to say the addition of the Mexican chorizo in the “crust” was inspired – the meat had a great flavor without being too terribly spicy, and the fat rendered out really well, leaving the meat layer moist, but not at all greasy.

So, here’s my contribution for Cinco de Mayo recipes – if you’re avoiding grains, it’s the way to go: it will be a great, fun meal on Sunday.  You can leave off the cheese as well, if you want to go dairy free – and make it Whole30 – and it will be pretty low carb without the addition of the salsa, although as far as I’m concerned, that’s what helped make the dish so delicious.  I have a feeling we’ll be eating this on a fairly regular basis this summer.

And it’s just darn pretty, to boot.

Note:  The calorie content is overstated – probably by quite a bit – since my recipe software calculates those values based on the raw ingredients.  Quite a bit of the fat will be rendered out of the final dish.

Mexican Meatzza. Take your family South of the Border for dinner tonight - gluten-free style!

5.0 from 2 reviews
Mexican Meatzza
Serves: 8 to 10
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1 pound Mexican chorizo
  • 1/2 recipe Enchilada Sauce
  • 1 cup Mexican cheese, such a Chihuahua or Cojita, shredded
  • 4 cups iceberg lettuce, shredded
  • 1 large tomato, diced
  • 1/2 cup black olives, sliced
  • 1 recipe Mango-Avocado Salsa
  1. Preheat oven to 350 F.
  2. Mix the beef, pork and Chorizo together in a large bowl. Pat out into a standard-size cookie sheet or other shallow, rimmed baking sheet to a uniform thickness, pushing it up the sides slightly to form a rim. Spread the enchilada sauce evenly over the surface of the meat.
  3. Bake for 30 to 40 minutes, rotating the pan once halfway through, or until the meat is cooked through. Carefully pour off any fat and liquid in the pan and allow to rest for 5 minutes.
  4. Scatter the cheese, lettuce, tomato and olives over the surface of the meatzza. Cut into squares and serve with the salsa.
  5. Nutrition (per serving): 530 calories, 38.9g total fat, 111.3mg cholesterol, 801.9mg sodium, 820.6mg potassium, 13.1g carbohydrates, 3.2g fiber, 6.6g sugar, 32.4g protein


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